- Includes all 5 food groups (use of wholegrains over refined grains, high quality vegetarian protein sources, healthy fats & oils, seeds- flaxseeds, pumpkin/sunflower seeds, no white sugars, use of natural fruit sugars)
- Healthy cooking methods (fermentation, baking, roasting to avoid frying of foods)
- Qualified chefs, cooks & kitchen assistants
- Follow of food safety and hygiene practices
- Use of fresh seasonal ingredients wherever possible (to avoid processed foods)
- Use of a wide range of herbs and spices to enhance food flavours and replace salt; No added salt
- Provision of water after meals for adequate hydration
- Food education to students about nutrition and healthy eating
A vegetarian diet is full of vitamins, minerals, fibre, unsaturated fats that protects children from chronic diseases in later life. e.g. chickpeas have high fibre, amino acids compared to chicken breast, flaxseeds for omega-3 & 6 (healthy fats) as opposed to salmon & meat alternatives such as pea protein, soy protein etc.
Our menu consists of:
Two main options including different cuisines Indian, Mexican, Italian, Chinese etc.
The nutritional content for the school meals are in accordance with the government regulations (School Food Plan) which includes fruits & vegetables and salads, starchy food, milk & dairy, protein (dairy & non-dairy) and low quantities of fat, salt, sugar. The portion sizes of food depend on each meal, lunch forms one-third of the daily intake. We make sure that those requirements are met & make amendments where necessary.
We are working to make the data regarding school meals as efficient & transparent as possible through Cypad, a software that allows pre-ordering, meal selection etc.
We also plan to get accredited with Food for Brain to enhance learning, memory development & improved concentration through school meals.
We are currently working to create edible gardens in Avanti schools, that provides gardening opportunity to children and community to fight mental health problems, loneliness, stress, etc.